Chicken soup with tortillas

Posted by adm On December - 11 - 2011

How to cook Chicken soup with tortillas


  • 1 tbs olive oil
  • 1 brown onion, finely sliced
  • 1 clove, finely shredded
  • 3 ripe tomatoes, cut into wedges
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne peppercorn
  • 4 Massel chicken-style salt-reduced stock cubes
  • 2L (8 cups) h2o
  • 2 (astir 200g each) single chicken breast fillets
  • 2 tbs fresh lime succus
  • 8 (14cm diameter) corn tortillas
  • Olive oil, supererogatory, to shallow-fry
  • 1 large ripe avo, stone removed, raw, coarsely shredded
  • Chopped fresh coriander, to dish

How to:

  • Heat the oil in a saucepan over medium hotness. Add the onion, ail, tomato, cumin and cayenne pepper and fake, stirring occasionally, for 6-8 minutes or until the tomato is bid.

  • Combine the stock cubes and water in a jug. Add to the tomato mixture and bring to the moil. Reduce heat to low. Add the chicken and fix, covered, for 10 minutes or until the chicken is just cooked though. Use a slotted spoon to transfer chicken to a heatproof trough. Set aside for 10 minutes to nerveless. Shred the chicken and return to the saucepan with the lime succus. Taste and season with salt and peppercorn. Cover and keep tender.

  • Stack the tortillas and delve 1cm-wide strips. Add enough olive oil to a medium saucepan or deep frying pan to reach a depth of approximately 2cm. Heat over a medium hotness. (Use a tortilla strip to test when the oil is fix.) Add one-quarter of the tortilla strips to the oil and cook for 1-2 minutes or until golden brown and ruckle. Use a slotted spoon to transfer to a plate lined with paper towel. Repetition, in 3 more batches, with the remaining tortillas.

  • Ladle the soup among serving bowls. Top with avocado and coriander. Serve with tortilla strips.

  • Tip: You can freeze this recipe at the end of tone 2. Thaw overnight in the fridge. Reheat in a saucepan over low heat and continue from step 3.

  • Prepare time:20 min.

    Cooking time:30 min.

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